Tangerine and Guanaja namelake
Namelake is Japanese for 'very tender' and is a name conjured up by the patissier Frederique Bau for the new structure he created.
Makes 850 grams.
Allergens and dietary requirements
- Soy
- Cow's milk
- Lactose
Ingredients
250
g
chocolate, 70%, Guanaja9
g
gelatin leaves200
g
tangerine juice10
g
glucose syrup400
g
whipping cream